Procyanidin B1 – CAS 20315-25-7

Abstract

Procyanidins are proanthocyanidins formed from (+) catechin and (-) epicatechin. Procyanidins can be categorized into A-type and B-type, depending on the nature of the interflavan bonds. B-type procyanidins have a single interflavan bond. A-type procyanidins have not only one interflavan bond, but also a second interflavanoid bond. The four most common B- type procyanidin dimers are B1, B2, B3, and B4, which contain C4→C8 interflavan linkages. B-type procyanidin dimers B5, B6, B7, and B8 contain C4→C6 interflavan linkages. Procyanidin B1 (CAS 20315-25-7) is an epicatechin-(4β→8)-catechin dimer. It is commonly isolated from cinnamon, cocoa, and apples.

Recent research indicates that Procyanidin B1 (CAS 20315-25-7) exhibits anti-inflammatory activity by interfering with signaling pathways.

You can find additional procyanidin reference standards here.

Categories: Apple PACs, Cinnamon PACs, Cocoa PACs, Procyanidins (PACs)

Compound Details

CAS	20315-25-7
Molecular Weight	578.53
Chemical Formula	C30H26O12
IUPAC	(2R,3S)-2-(3,4-dihydroxyphenyl)-8-[(2R,3R,4R)-2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-3,4-dihydro-2H-chromen-4-yl]-3,4-dihydro-2H-chromene-3,5,7-triol
Synonyms	Proanthocyanidin B1
SMILES	C1C(C(OC2=C1C(=CC(=C2C3C(C(OC4=CC(=CC(=C34)O)O)C5=CC(=C(C=C5)O)O)O)O)O)C6=CC(=C(C=C6)O)O)O
Purity	98%+
Storage Temperature	Below -18 degrees C
Storage Conditions	Dry, freezer

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